Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 180-187

  Bordiga, Matteo ^a   Travaglia, Fabiano ^a   Locatelli, Monica ^a   Coïsson, Jean Daniel ^a   Arlorio, Marco ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

DPPH assay; Grape; Phloroglucinolysis; Proanthocyanidin; Ripening; Vanillin assay

Indexed keywords

DPPH ASSAY; GRAPE; PHLOROGLUCINOLYSIS; PROANTHOCYANIDINS; RIPENING; VANILLIN ASSAY;

FRUITS; SEED; WINE;

POLYMERS;

PHLOROGLUCINOL; PROANTHOCYANIDIN; VANILLIN;

ARTICLE; CATALYSIS; CORRELATIONAL STUDY; FRUIT; FRUIT RIPENING; FRUIT SKIN; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED; POLYMERIZATION; QUANTITATIVE ANALYSIS;

VITACEAE; VITIS VINIFERA;

EID: 79951512864     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.141     Document Type: Article

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